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Size: baby backs vs St Louis cut

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  • Mosca
    Charter Member
    • Oct 2014
    • 3368
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Size: baby backs vs St Louis cut

    This is remarkable enough (to me) to be worth a new topic. I didn’t expect the baby backs to be bigger than the St Louis cut, even with the trim. St Louis were about 2lbs 5oz, baby backs were 2lbs 11oz. Go figure.

    Oh, both had the membrane removed. Nice.

    Click image for larger version

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  • RonB
    Club Member
    • Apr 2016
    • 12710
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Interesting - was there much loin meat on the BBs?

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      They are definitely thicker than the spares, but I wouldn’t say they were “stacked”.
  • Dadof3Illinois
    Club Member
    • Jul 2017
    • 860
    • Southeast Illinois

    #3
    I mentioned to my wife the other day that I thought the quality of ribs overall lately haven’t been very good. But for me I do still like the flavor and tenderness of Spares/St Louis better than the baby/loin backs. My family seems to enjoy the back ribs better though...🙄🙄...Ha

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      I am in the same boat. About 2 years ago I ran 3 racks of St. Louis Cut and 3 racks of baby/loin backs on the smoker, and while all the ribs were good, the family preferred the baby/loin back ribs to the St. Louis style spares. I liked both about equally.
  • BFlynn
    Charter Member
    • Oct 2014
    • 841
    • Third Coast

    #4
    I'm running both BBs and SLCs tomorrow

    I notice a lot of BBs are in the 3.5 - 4 lb range at the store. Those seem to have more loin meat.
    I try to get them about 2.5 - 3 lbs.


    Also wonder right now, since there has been a backlog at the meat processors if older/heavier hogs are coming to market...... That's just my late night, over served, wild ass, unfounded guess

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 3368
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #5
      I go back and forth. Lately I’ve been hooked on full spares, because I love the tips. And the flap meat and edge trimmings get done about halfway through the cook for a nice mid afternoon “chef’s treat”.

      I’m going to do both together this time, I really don’t think I’m going to have a preference. These are from Compart farms. The photo is post salting for the dry brine.

      Comment

      • Bkhuna
        Club Member
        • Apr 2019
        • 488
        • Merritt Island Florida

        #6
        My observations is that getting spares done right isn't as easy as loin backs. Maybe because they meat layer is thinner and thus easier to over cook.

        Am I nuts?

        Comment


        • Mosca
          Mosca commented
          Editing a comment
          I see it as 4 1/2 hours of ignoring them, then 45 minutes of rapt concentration.
      • richinlbrg
        Founding Member
        • Jul 2014
        • 1876
        • Leesburg, VA. (Northern, VA)
        • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

        #7
        Never noticed! Thanks, Mosca !

        Comment

        • klflowers
          Club Member
          • Sep 2015
          • 3241
          • Tennessee

          #8
          I prefer the spares squared up into St Louis cut. I have been treating the tips like burnt ends lately. On the quality front, I got some slabs from Creekstone that spoiled me for Costco or Sams club spares.

          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3267
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #9
            I love SLC spares. My family mostly prefers back ribs. I think that back ribs are a bit leaner, and a bit meatier, overall. Personally, I like to buy spares, trim them myself, and use the trimmings for a pot of beans.

            Comment

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